Compare prices

Tip

Roasted vine tomatoes

Snip 3 large bunches cherry tomatoes
on the vine into smaller bunches. Sit in
a shallow roasting tin, drizzle with olive
oil, scatter with seasoning and roast at
180C/160C fan/gas 4 for 10 mins while
the pasta finishes in the oven.

Tip

Rocket, mint & broad bean salad

Cook 100g double-podded broad beans
in boiling water for 2-3 mins until tender.
Drain, cool under running water, then
drain again. Tip onto a platter with
2 x 100g bags rocket. Pick leaves from
a small bunch mint and add these with a
handful Parmesan shavings. Drizzle with
a little olive oil, squeeze over some
lemon juice and toss to serve.

Method

Slightly undercook the pasta, then
drain, reserving a ladleful of cooking
water. Rinse the pasta with cold water
to cool. Drain again, toss in a little oil to
stop it sticking together and set aside
while you get the rest of the bake ready.

Fry the courgettes in oil for about
10 mins to drive off most of the liquid;
they should reduce down a lot. Add the
garlic and onion to the pan, cook for 2 mins
more, then season really well and add to
the pasta. Stir in most of the crème fraîche
and half the Parmesan with seasoning,
then tip into an ovenproof dish. Dollop the
rest of the crème fraîche over the top.

Heat oven to 180C/160C fan/gas 4.
Whizz nearly all of the basil, remaining
cheese, bread and pine nuts together to
make pesto crumbs, then scatter all over
the top. Finish with a few more pine nuts.
Bake for 20 mins until the topping is crisp
and bubbling at the edges. Serve with
a few more basil leaves scattered over.

Ads by Google

Comments, questions and tips

Comments

My partner is a vegetarian I eat meat he does not. Can not understand someone calling this a side since it has no meat. If more people occasionally, had this for a main they would weight less. Meat has enough sides have dishes like this as your main it is superb

Pretty good but I agree with it maybe being a bit bland, so i added some pesto in with the pasta. The crumble bit had the most flavour so i'd put some more of it on next time. I would make this again though.

Wasn't particularly wowed by this recipe. Had this as a main for a vegetarian and sides for the meat eaters, but it just lacked flavour. I also reserved the ladle of water and wasn't too sure what to do with it, but I got the recipe from a copy of an old magazine I had so hadn't seen the reviews. So if I were to cook it again then I would want to make some additions to it like a previous reviewer had commented.

I made this recipe to use up some homemade pesto and added lemon zest and juice, chilli and basil to the mixture. I also used fromage frais instead of the creme friache to keep the fat content down. My OH enjoyed this more than I did. I'm glad i added the extra flavours as I think it would have been too bland otherwise. I think it's missing a salty and/or sweet contrast.

This was quite nice especially the crumb topping. But we had it as a main and I felt it still needs a little something. Next time I might add some bacon or another vegetable. But a nice way to use courgettes when they are plentiful.

this was absolutely lovely despite looking a bit simple to me. I think the ladle of reserved water is supposed to be used with the creme fraiche to moisten the pasta mix a bit before you add the topping which dries things out somewhat. Im not sure why this is just not achieved by cooking the courgettes less as they carry a lot of water.
Once you have the pasta creme fraiche etc in the bowl together just see if you think it looks a bit too gloopy....and add some extra moisture if required. Remember the slightly under done pasta will soak up water too but its a fine balance.
I added spinach into this pasta mix while it was still warm (it wilted while stirred in) and used shop bought breadcrumbs which worked really well.

Reader offer: £10 off craft beer

Reader Offer: Delicious meals for £17.49

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Good Food Apps

This website is made by BBC Worldwide.

BBC Worldwide is a commercial company that is owned by the BBC (and just the BBC). No money from the licence fee was used to create this website. The profits we make from it go back to BBC programme-makers to help fund great new BBC programmes.